Tuna Poke Rice Bowl

Loaded with lean proteins, veggies, carbs, fat, and plenty of flavor, this fresh tuna and veggie rice bowl is total nutrition. Poke bowls are infinitely customizable, but here’s one to get you started.

• 1½ cups (10 ounces) Japanese or sushi rice, rinsed and drained

• ¼ cup shelled edamame, thawed

• 2 (5- to 7-ounce) albacore tuna loins, very chilled

• 1½ teaspoon s tamari or soy sauce

• 1 teaspoon toasted sesame oil, divided

• 1 tablespoon toasted sesame seeds, plus more for garnish

• ½ teaspoon peeled and finely grated fresh ginger

• 1 large scallion, white and green parts, thinly sliced on the diagonal

• Salt

• ¼ cup mayonnaise

• 1 tablespoon seasoned rice vinegar

• 1 to 1½ teaspoons wasabi paste, or to taste

• 2 radishes, cut into fine matchsticks

• 1 small carrot, cut into fine matchsticks

• 1 medium Persian cucumbers, thinly sliced

• 1 ripe Hass avocado, pitted, peeled, and thinly sliced

• Thinly sliced seaweed snacks for garnish

In a medium saucepan over high heat, combine the rice with 2 cups water and bring to a boil. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Scatter the edamame over the top. Remove from the heat, re-cover, and let sit for 10 minutes.

Meanwhile, prepare the poke and toppings. Using a sharp knife, cut the tuna into ½-inch cubes and transfer to a bowl. Add the tamari, ½ teaspoon of the sesame oil, the sesame seeds, ginger, and half of the scallions. Season lightly with salt and gently toss to combine.

In a small bowl, combine the mayonnaise, vinegar, wasabi, and the remaining ½ teaspoon sesame oil. Season with salt.

Fluff the rice and edamame and divide between bowls. Arrange the tuna mixture, radishes, carrot, cucumber, and avocado over the top and drizzle with the wasabi mayonnaise. Sprinkle the remaining scallions on top and garnish with sesame seeds. Garnish with the seaweed snacks.

Balance the flavors of toasted sesame seeds, ginger, and spicy mayo with a crisp, aromatic Austrian riesling.

Roll any leftover rice and poke in lettuce leaves for a light and refreshing next day lunch.

The toppings for poke bowls are almost endless. Change up the flavor profiles with harissa in place of the wasabi and za’atar in place of the sesame seeds.

Seaweed contains a wide range of antioxidants, such as vitamins A, C, and E, carotenoids, and flavonoids. These antioxidants protect your body from cell damage. Loaded with lean, healthy proteins, veggies, carbs, and fat, this poke bowl is total nutrition.